Staying in tonight? Here are some suggestions to help you make the most of your evening at home. Our staff has come up with all sorts of options, including the best of what's on television, a DVD to watch, a book you might want to read, even a recipe to try - complete with shopping and pantry item lists - from our Chronicle Food and Wine staff. So kick back, hit the kitchen or the couch, and enjoy. Dinner tonight

Clams With White Beans & Tomatoes: Shellfish and fresh tomatoes make a great summer dish. This goes together in under 30 minutes.

What's on TV tonight

-- Frolicking frat-boy lawyers "Franklin & Bash" end their first season on TNT at 9 p.m. "Perry Mason," it ain't.

DVDs

This documentary adeptly follows the life and career of political folk singer Phil Ochs, who died tragically at 35 in 1976. Although his friend Bob Dylan didn't grant interviews for the film, the words of Ochs, whose lyrics stand the test of time, plus interviews with family members and other contemporaries, give exceptional insight into who Ochs was. Not rated. 96 minutes.

Books

"Bright's Passage," by Josh Ritter. The singer-songwriter stretches out in his debut novel, set during and after World War I.

Tonight's TV sports pick

Goooooooooooooal! At 7 p.m. there's some serious CONCACAF Champions soccer. On FSC, you can watch San Francisco at Seattle; on Channel 66, Santos Leguna is at Olimpia. Some locales may have different channels. Double-check your local listings.

Instructions: Place the clams in a bowl and cover with water while you prepare the other ingredients. This will help remove any remaining sand inside their shells.

Heat the olive oil in a heavy stock pot over medium heat, then add the garlic and shallots. Saute until just tender, stirring often, about 2 minutes. Add the tomatoes and their juices and season with salt and pepper. Saute until juicy, stirring, about 3 minutes.

Stir in the beans and add herbs to taste. Simmer 2 more minutes to combine flavors.

Lift the clams from the water (avoid any sand at the bottom of the bowl) and add them to the beans, with the wine. Bring to a steady simmer, then lower heat slightly, cover and cook until the clams open, about 5 minutes.

Season to taste with salt and pepper, add dried herbs and fresh parsley, if using. Serve in shallow bowls with the bread.